In 14" skillet, season and brown meat. Remove from skillet. Saute peppers and onion until just tender. Return meat to pan and add cooking sherry. Continue sauteing until peppers have caramelized. You may have to add small amounts of water until this has happened, but you should end up with a pepper "sauce" when it is done.

Be careful adding salt as the cooking sherry is salted.

Serve over a bed of boiled egg noodles or rice, with a side of asparagus spears.